Black Beans and Rice

Ingredients

• 0.3 teaspoon pepper black
• 75 ounce black beans divided canned
• 8 servings toppings: cheddar cheese fresh shredded sour sliced chopped
• 14 ounce chicken broth canned
• 5  garlic cloves minced
• 0.5 cup bell pepper green chopped
• 1 teaspoon ground cumin 
• 2 tablespoons jalapeno minced seeded
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.5 cup bell pepper red chopped
• 1 teaspoon pepper dried red crushed
• 1 tablespoon red wine vinegar 
• 8 servings salt to taste
• 6 ounce tomato paste canned
• 2 cups rice long-grain white uncooked

Equipment

• dutch oven

Directions

1. Cook rice according to package directions; keep hot.
2. Rinse and drain 3 cans black beans. (Do not drain other 2 cans.)
3. Saut onion and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Stir in drained and undrained beans, chicken broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer uncovered, 30 minutes, stirring occasionally.
4. Add salt to taste.
5. Serve with hot cooked rice and desired toppings.